Razzle Dazzle Fruit Punch
Which Cocktails to Shake and which ones to Stir?
MOREShaking or Stirring depends on the level of dilution and texture the cocktail requires.
As a rule of thumb, cocktails made with spirits, tonics and bitters should be stirred and stirring results in a smooth mouth feel with precise dilution of the spirits and liqueurs without melting the ice too much or making the cocktail cold and bland.
While cocktails that feature fruit juices, egg whites, cream or cream based liqueurs, should be shaken. Shaking in a cocktail shaker with ice beats it into a smooth texture before straining into a glass.
Razzle Dazzle Fruit Punch
Low ABV ( less than 15% ),Light and refreshing.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Pineapple coconut cake or tropical fruit sorbet
Fruity, tropical, and refreshing
- Coconut Rum 4.5 cl
- Hypnotiq 4.5 cl
- Pineapple Syrup 9 cl
- Crushed Ice - -
- Sugar - -
Any Glass of your Choice
razzle dazzle fruit punch is a popular Rum cocktail containing a combinations of Coconut Rum,Hypnotiq,Pineapple Syrup,Crushed Ice,Sugar .Served using Any Glass of your ChoiceRazzle Dazzle Fruit Punch Ingredients
Coconut Rum,Hypnotiq,Pineapple Syrup,Crushed Ice,Sugar,
Razzle Dazzle Fruit Punch Recipe
1. Put crushed ice in shaker 2. Add Coconut Rum, Hypnotiq, and Pineapple nectar. 3. Shake vigorously for 15 seconds 4. Rim glass with sugar 5. Strain green, foamy drink into glass 6. Garnish with pineapple, if you like
Coconut Rum
A Coconut Rum is a White Rum made following the usual fermentation of sugarcane molasses or sugarcane juice, then distillation of it into a clear liquid, which is then aged in stainless steel barrels. White Rums are colourless since they are aged in steel barrels where as Dark Rums get their hue from the charred oak barrels they are agedin.
A Coconut Rum is essentially thus a white Rum infused with coconut flavour by steeping coconut meat in Rum and leaving to infuse for at least two weeks. Then once infused, the coconut is filtered out and the flavoured Rum is bottled and sold. From the infusion it attains a rich tropical flavour and creamy texture and is a favourite tropical drink to uplift your mood, where ever you are.Crushed Ice
Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.
Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.
Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,
In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan
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However, we have embarked on a journey of manually updating the relative strength of cocktails, their flavour profile and in the future aim at providing approximate calories per drink too.
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